Ingredients
- 8 ounces Israeli couscous (cooked and cooled)
- 4 ounces mixed greens (we like a combination of frisée, arugula and spring mix)
- 1 small-medium butternut squash, peeled, seeded and cut into small cubes
- 1 small red onion
- salt and pepper
- extra virgin olive oil
- 1/2 bunch Italian parsley, finely chopped
-
- Sweet and Spicy Mustard Vinaigrette
- 1 cup extra virgin olive oil
- 1 cup apple cider vinegar
- 1 whole shallot, roasted (or half raw)
- 2 cloves roasted garlic (or 1 clove raw)
- 1/2 cup honey
- 2 tablespoons Dijon mustard
- 2 tablespoons dry Chinese mustard
- 1 sprig rosemary
Method of Preparation
- Preheat oven to 400 degrees, line a baking sheet with parchment paper.
- For the roasted garlic and shallot in the vinaigrette: place a few peeled cloves of garlic and a whole peeled and trimmed shallot cut in half on a small sheet of foil, drizzle with olive oil and salt. Wrap the foil packet tightly.
- Place cubed squash on the baking sheet and drizzle with olive oil, salt and pepper. Add the foil packet containing the garlic cloves and shallot to the baking sheet. Roast for 30-35 minutes, or until squash is cooked all the way and slightly browned around the edges. Set aside and let cool.
- Cook couscous according to package instructions and let cool (we recommend refrigerating until cold).
- Make Sweet and Spicy Mustard Vinaigrette by combining all ingredients in a blender or food processor and blending until smooth. Set aside.
- Combine the chilled couscous, roasted squash, greens, sliced onion and parsley. Add vinaigrette to taste and toss well. Season with salt and pepper to taste. Serve.
